For the crust:
1/2 cup raw sunflower seeds
1 3/4 cups rolled oats (use certified gluten-free if necessary)
1/4 teaspoon fine sea salt
1/4 cup coconut oil, melted*
3 tablespoons pure maple syrup
2 tablespoons smooth sunflower seed butter (pour off oil before measuring)
2-3 teaspoons water, if needed to bind dough

For the filling:
1/2 cup canned full-fat coconut cream**
1 cup unsweetened pumpkin puree
3/4 cup pure maple syrup
1/2 cup coconut oil, melted*
2 tablespoons + 2 teaspoons sunflower seed butter
2 teaspoons pure vanilla extract
1-2 teaspoons pumpkin pie spice, to taste***
1/4 teaspoon fine sea salt

Coconut Whipped Cream (I used So Delicious Coco Whip here)